Canning Mixed Vegetables

* Exported from MasterCook *

CANNING MIXED VEGETABLES

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Sliced carrots
6 c Cut whole-kernel sweet corn
6 c Cut green beans
6 c Shelled lima beans
4 c Whole or crushed tomatoes
4 c Diced zucchini

Optional mix--You may change the suggested proportions
or substitute other favorite vegetables except leafy
greens, dried beans, cream-style corn, winter squash
and sweet potatoes.

Yield: 7 quarts

Procedure: Except for zucchini, wash and prepare
vegetables as described for carrots, corn, lima beans,
snap beans, Italian beans or tomatoes. Wash, trim, and
slice or cube zucchini; combine all vegetables in a
large pot or kettle, and add enough water to cover
pieces. Add 1 teaspoon salt per quart to the jar, if
desired. Boil 5 minutes and fill jars with hot pieces
and liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Mixed Vegetables
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for Mixed Vegetables
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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